Quinoa Tabbouleh Arugula Salad
Quinoa Tabbouleh Arugula Salad might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 441 calories, 13g of protein, and 37g of fat per serving. A mixture of extra virgin olive oil, feta cheese, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. This recipe is typical of middl eastern cuisine. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Cook quinoa according to package directions.
Transfer to a large bowl and fluff with fork.
Let cool for 30 minutes, stirring every 10 minutes or so.When quinoa is cooled for the most part, add Parmesan, tomatoes, cucumber, Feta, parsley, salt and pepper, stirring to combine.To prepare dressing, place olive oil, vinegar, salt and pepper into a large mason jar. Close lid and shake like crazy for a good minute, or until dressing is nicely combined.
Drizzle half into quinoa, stirring to combine. Save remaining dressing for drizzling over greens.Divide arugula between 4 large plates. Top arugula with large spoonfuls of quinoa and garnish plate with avocado slices.
Drizzle greens with a touch of dressing and serve.